The Experience

The Experience

As Dr. Vinny explains from WineSpectator.com;

Exposing wine to air does two things: it triggers oxidation and evaporation. Oxidation is what makes an
apple turn brown after its skin is broken, and evaporation is the process of liquid turning into vapor. Wine
is made up of hundreds of compounds, and with aeration, usually the volatile undesirable compounds will
evaporate faster than the desirable, aromatic and flavorful ones.
There are a few particular compounds that are reduced with aeration, such as sulfites, which are added to
wine to prevent oxidation and microbial activity but can smell like burnt matchsticks, and sulfides, which
are naturally occurring but can remind you of rotten eggs or onionskins. Ethanol is also a highly volatile
compound, and a wine that smells too much like rubbing alcohol when you first open it might lose the
ethanol note and become more expressive with some aeration.

The Oxyvino In-Bottle aerator addresses all these issues and produces a better product for your customer